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Файл:Учебно-методическое пособие по чтению английской специальной литературы
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ФЕДЕРАЛЬНОЕ ГОСУДАРСТВЕННОЕ БЮДЖЕТНОЕ ОБРАЗОВАТЕЛЬНОЕ
УЧРЕЖДЕНИЕ ВЫСШЕГО ОБРАЗОВАНИЯ
«МОСКОВСКАЯ ГОСУДАРСТВЕННАЯ АКАДЕМИЯ ВЕТЕРИНАРНОЙ
МЕДИЦИНЫ И БИОТЕХНОЛОГИИ – МВА имени К. И. СКРЯБИНА»
Н. Д. Иванова
УЧЕБНО-МЕТОДИЧЕСКОЕ ПОСОБИЕ
ПО ЧТЕНИЮ АНГЛИЙСКОЙ
СПЕЦИАЛЬНОЙ ЛИТЕРАТУРЫ
для бакалавров, обучающихся
по направлениям подготовки
38.03.07 – Товароведение,
19.03.03 – Продукты питания животного происхождения и
35.03.07 – Технология производства и переработки сельскохозяйственной продукции
Москва 2022
УДК 821.111 (076)
ББК 84(4)я7
Иванова Н. Д. Учебно-методическое пособие по чтению английской специальной
литературы: для бакалавров, обучающихся по направлениям подготовки 38.03.07 – Товароведение, 19.03.03 – Продукты питания животного происхождения и 35.03.07 – Технология
производства и переработки сельскохозяйственной продукции / Н. Д. Иванова. – Москва:
ФГБОУ ВО МГАВМиБ – МВА имени К. И. Скрябина, 2022. – 124 с. – Текст: непосредственный.
ISBN 978-5-86341-483-6
Учебно-методическое пособие предназначено для обучения студентов навыкам и
умениям чтения английской специальной литературы по товароведению, производству и
переработке продуктов питания животного происхождения, а так же по технологии производства и переработке сельскохозяйственных продуктов.
Рецензенты:
В. О. Федоровская – к.ф.н., доцент института лингвистики и межкультурной коммуникации ФГАОУ ВО Первый Московский государственный медицинский университет
имени И. М. Сеченова министерства здравоохранения Российской Федерации.
И. М. Гордиенко – к.т.н., доцент кафедры товароведения, технологии сырья и продуктов животного и растительного происхождения имени С. А. Каспарьянца ФГБОУ ВО
МГАВМиБ – МВА имени К. И. Скрябина.
Утвержден учебно-методическим советом ФГБОУ ВО МГАВМиБ – МВА имени
К. И. Скрябина, протокол №4 от 02.06.2022 г.
© ФГБОУ ВО МГАВМиБ – МВА имени К. И. Скрябина, 2022
© Н. Д. Иванова, 2022
2
Предисловие
Данное учебно-методическое пособие предназначено для бакалавров, обучающихся
по направлениям подготовки 38.03.07 – Товароведение, 19.03.03 – Продукты питания животного происхождения и 35.03.07 – Технология производства и переработки сельскохозяйственной продукции.
Целью пособия является выработка у студентов навыков и умений самостоятельного
чтения специальных текстов по товароведению, производству и переработке продуктов
животного происхождения, а также по технологии производства и переработки сельскохозяйственной продукции.
Пособие состоит из 51 текста, взятых из оригинальной специальной английской литературы. Тексты для уроков подобраны таким образом, чтобы по возможности дать
представление о составе, технологии обработки и способах хранения различных пищевых
продуктов, а также познакомить учащихся с основами производства шерстяных и хлопчатобумажных изделий.
Тексты сопровождаются серией лексико-грамматических упражнений, целью которых является закрепление терминологической лексики и грамматических структур, характерных для научных текстов. В конце пособия представлен англо-русский словарь, содержащий общенаучную и терминологическую лексику. Отдельно представлен глоссарий
английских терминов, цель которого заключается в том, чтобы помочь обучающимся в
чтении текстов узкой направленности по тематике «Food Preservation».
3
PART I. MEAT COMPOSITION AND PROCESSING
Text 1. TYPES OF MEAT
Meat is the common term to describe the flesh or other edible parts of animals (usually
domesticated cattle, swine, and sheep) used for food, including not only the muscles and fat but
also the tendons and ligaments. Processed or manufactured products prepared from animal tissues are also called meat.
Containing all the amino acids necessary for the human body, meat is valued as a complete
protein food. The fat of meat, which varies widely with the species, quality, and cut, is a valuable
source of energy and also influences the flavour, juiciness, and tenderness of the lean. Parts such
as livers, kidneys, hearts, and other portions are excellent sources of vitamins and of essential
minerals, easily assimilated by the human system.
Meat digests somewhat slowly, but 95 percent of meat protein and 96 percent of the fat are
digested. Fats tend to retard the digestion of other foods; thus, the higher the proportion of fat the
longer meat remain in the stomach, delaying hunger and giving «staying power». Extractives in
meat cause a flow of saliva and gastric juices, creating the desire to eat and ensuring ease of digestion.
Meats are often classified by the type of animal from which they are taken. Red meat refers
to the meat taken from mammals; white meat refers to the meat taken from fowl; seafood refers
to the meat taken from fish and shellfish; and game refers to meat taken from animals that are
not commonly domesticated. In addition, most commonly consumed meats are specifically identified by the live animal from which they come. The most widely consumed meat is beef, the
flesh of mature cattle that normally weigh from 450 to 540 kg and yield between 55 and 60 percent of their weight in meat. Veal, the flesh of calves of cattle, is much less fatty than beef.
The pig is believed to be the world’s second largest provider of meat known as pork. When
taken to slaughter, pigs generally weigh between 90 and 135 kg and provide about 70 to 74 percent of that weight in meat.
Meat from lambs and sheep is produced on a much smaller scale than either beef or pork
(less than one–tenth of that provided by cattle, for example). They ordinarily weigh between 45
and 70 kg, although the most select lambs may weigh no more than 14 to 18 kg and yield about
48 to 50 percent of their weight in meat.
The meat-products industry, though called meat packing, includes the slaughtering of animals. The steps in this process generally include stunning, bleeding, eviscerating, and skinning.
Carcasses are then inspected and graded according to government-set standards of quality.
The usual methods of preserving meat from bacteria and decay are refrigerating, freezing,
curing, freeze-drying, and canning.
Meats are marketed as fresh or processed goods or become ingredients of various meat
products, including many types of sausages and luncheon meats. They also yield a number of
important by-products.
Words
flesh – сырое мясо
edible – съедобный, годный в пищу
tendon – сухожилие
ligament – связка
value – оценивать
complete – полный, совершенный
cut – мясной отруб, отрезанный кусок, вырезка
flavour – аромат, привкус, запах
juiciness – сочность
tenderness – нежность, мягкость
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lean – постное мясо, постная часть мясной туши, нежирный, постный
assimilate – поглощать, усваивать
digest – переваривать (пищу), усваивать(ся)
retard – замедлять, задерживать
digestion – пищеварение
delay – откладывать, задерживать, препятствовать
staying power(s) – выносливость, выдержка, способность к длительному действию с неос-
лабевающей силой
ease – лёгкость
shellfish – моллюск, ракообразное
game – дичь
domesticate – приручать (животных)
specific – конкретный, характерный, определённый
yield – количество производимого продукта, выход, производить
scale – масштаб, размер
packing – упаковка
stun – оглушать (скот перед убоем)
bleed – пускать кровь, обескровливать животное/птицу
eviscerate – потрошить
skin – сдирать кожу, шкуру
grade – сортировать
decay – гниение, разложение
cure – консервировать, солить
luncheon meat – мясной рулет, "мясо для завтрака"
by-product – побочный продукт
Exercises
I. Answer the questions.
1. What is the general definition of meat?
2. Why is meat valuable in man's diet?
3. How can meats be classified?
4. What are the most widely consumed types of meat?
5. What is the meat-product industry concerned with?
II. Choose the right version.
1. The ___ is a valuable source of energy.
a) fat;
b) protein;
c) carbohydrate.
2. ___ refers to meat taken from animals that are not commonly domesticated.
a) red meat;
b) game;
c) white meat.
3. ___ are excellent sources of vitamins and essential minerals.
a) livers, kidneys, hearts;
b) Skin, gallbladder, pancreas;
c) duodenum, colon, spleen.
III. Prove that:
1. Meat digests somewhat slowly.
2. Extractives ensure ease of digestion.
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Text 2. CHEMISTRY AND NUTRIENT COMPOSITION OF MEAT
Regardless of the animal, lean muscle usually consists of approximately 21 percent protein,
73 percent water, 5 percent fat, and 1 percent ash (the mineral component of muscle). These figures vary as an animal is fed and fattened. Generally, as fat increases, the percentages of protein
and water decrease.
Protein. Meat is an excellent source of proteins which carry out specific functions in living
muscle tissue and in the conversion of muscle to meat. They include actin and myosin
(myofibrillar proteins1), glycolytic enzymes and myoglobin (sarcoplasmic proteins2), and collagen (connective tissue proteins3). Because the proteins found in meat provide all nine essential
amino acids to the diet, meat is considered to be a complete source of protein.
Fat. Fats, in the form of triglycerides, accumulate in the fat cells found in and around the
muscles of the animal. Fat deposits that surround the muscles are called adipose tissue, while fat
that is deposited between the fibres of a muscle is called marbling.
In the diet the fats found in meat act as carriers for the fat–soluble vitamins (A, D, E, and
K) and supply essential fatty acids (fatty acids not supplied by the body). In addition to their role
as an energy reserve, fatty acids are precursors in the synthesis of phospholipids, the main structural molecules of all biological membranes.
Fatty acids are classified as being either saturated (lacking double bonds between their carbon atoms), monounsaturated (with one double bond), or polyunsaturated (containing several
double bonds). The fatty acid composition of meats is dependent on several factors. In animals
with simple stomachs, called nonruminants (e.g., pigs), diet can significantly alter the fatty acid
composition of meat. If nonruminants are fed diets high in unsaturated fats, the fat they deposit
in their muscles raises levels of unsaturated fatty acids. In animals with multichambered stomachs, called ruminants (e.g., cattle and sheep), fatty acid composition found in the lean muscle is
relatively unaffected by diet because microorganisms in the stomach alter the chemical composition of the fatty acids before they leave the digestive tract.
A beneficial characteristic of saturated fatty acids is that they do not undergo oxidation
when exposed to air. However, the double bonds found in unsaturated fatty acids are susceptible
to oxidation, and this oxidation promotes rancidity in meat. Therefore, products higher in saturated fats can generally be stored for a longer time without developing unpleasant flavours and
odours.
Vitamins and minerals. Meat contains a number of essential vitamins and minerals. It is
an excellent source of many of the В vitamins, including thiamine, choline, В 6, niacin, and folic
acid. Some types of meat, especially liver, also contain vitamins A, D, Е, and K.
Meat is an excellent source of the minerals iron, zinc, and phosphorus, a number of essential trace minerals, such as copper, molуbdenum, nickel, selenium, chromium, and fluorine having been found in meat as well.
Cholesterol. Cholesterol is a constituent of cell membranes and is present in all animal tissues. Leaner meats typically are lower in cholesterol. Veal, however, is an exception: it is lower
in fat than mature beef but has significantly higher cholesterol levels.
Carbohydrates. Meat contains virtually no carbohydrates. This is because the principal
carbohydrate to be found in muscle, the complex sugar glycogen, is broken down in the conversion of muscle to meat. Liver is an exception, containing up to 8 percent carbohydrates.
Water. Water is the most abundant component of meat. However, because adipose tissue
contains little or no moisture, as the percentage of fat increases in a meat cut, the percentage of
water declines. Therefore, lean young veal may be as much as 80 percent water, while fully fat-
6
tened beef may be as little as 50 percent. Because water is lost when meats are cooked, the percentages of protein and fat in cooked meats are usually higher than in the raw counterparts.
Words
regardless – не взирая на, не считаясь с
ash – зола, пепел
fatten – откармливать на убой
actin – актин, мышечный сократительный белок
myoglobin – миоглобин, миогемоглобин, мышечный гемоглобин
myosin – миозин
deposit – отложение, запас, отлагаться, осаждаться
adipose tissue – жировая ткань
marbling – фактура с прожилками
supply – снабжать, поставлять, доставлять
fatty – жирный
reserve – запас, резерв
precursor – предшественник
nonruminant – животные с однокамерным желудком, нежвачные животные
alter – изменять(ся), менять(ся)
affect – действовать (на кого-либо), воздействовать, влиять
beneficial – целебный, полезный
undergo – испытывать, подвергаться (чему-либо)
rancidity – прогорклость, прогорклый запах/вкус
odour – запах, аромат
thiamine – тиамин, витамин В, аневрин
niacin – ниацин, амидникотиновая кислота, витамин РР
flourine – фтор
cholesterol – холестерин
glycogen – животный крахмал, гликоген
counterpart – аналог, эквивалент
Exercises
I. Answer the questions.
1. What is common in nutrient composition of different meats?
2. Why is meat considered a complete source of protein?
3. What types of fat deposits are found in meat?
4. What is the biological role of fatty acids found in meat?
5. What vitamins and minerals is meat rich in?
6. What is the percentage of cholesterol in meat?
II. Complete the sentences with the words from the box.
proteins, fat-soluble vitamins, liver, minerals, essential
1. Meat is an excellent source of ___.
2. The proteins found in meat provide all nine ___ amino acids to the diet.
3. In the diet the fats found in meat act as carriers for the ___ and supply essential fatty acids.
4. Meat contains a number of essential vitamins and ___ .
5. ___ is an exception, containing up to 8 percent carbohydrates.
1
Myofibrillar proteins – белки мышечных волокон
2
Sarcoplasmic proteins – белки мышечных тканей
3
Connective tissue proteins – белки соединительных тканей
7
III. Prove that:
1. In animals with simple stomachs, called nonruminants, diet can significantly alter the
fatty acid composition of meat.
2. In animals with multichambered stomachs, called ruminants, fatty acid composition
found in the lean muscle is relatively unaffected by diet.
IV. Say why:
1. Meat contains virtually no carbohydrates.
2. The percentages of protein and fat in cooked meats are usually higher than in the raw
counterparts.
3. Products higher in saturated fats can generally be stored for a longer time without devel-
oping unpleasant flavours and odours.
Text 3. MEAT GRADING
Meat grading divides meat into different classes based on expected eating quality (e.g., appearance, tenderness, juiciness, and flavour) and expected yield of meat sold from a carcass. In
contrast to meat-inspection procedures, meat-grading systems vary significantly throughout the
world. These differences are due in large part to the fact that different countries have different
meat quality standards. For example, in the United States cattle are raised primarily for the production of steaks and are fattened with high-quality grain feed in order to achieve a high amount
of marbling throughout the muscles of the animal. High marbling levels are associated with meat
cuts that are juicier, have more flavour, and are more tender. Therefore, greater marbling levels –
and especially marbling that is finely textured and evenly distributed – improve the USDA
(United States Department of Agriculture) quality grade (i.e., prime, choice, or select) of the
beef. However, in Australia cattle are raised primarily for the production of ground beef products, and the highest quality grades are given to the leanest cuts of meat.
Some of the characteristics of meat used to assess quality and assign grades include: conformation of the carcass; thickness of external fat; colour, texture, and firmness of the lean meat;
colour and shape of the bones; level of marbling; and degree of leanness, etc.
Words
grading – классификация, сортировка
tenderness – нежность, мягкость
in contrast – в противоположность чему-либо, по сравнению с чем-либо
steak – кусок мяса (для жарки), бифштекс
juice – сочный
texture – структура, строение, ткань
fine-textured – тонкотекстурный
marbled – крапчатый, под мрамор
evenly – ровно, равномерно
grade – качество, сорт, степень, уровень, градация по стандартам
choice – отборный, лучший (сорт)
prime – превосходный, лучший (сорт)
select – отборный
ground – молотый, измельчённый
ground meat – мясной фарш
assign – назначать, определять
conformation – форма, экстерьер
firmness – твёрдость, крепость
leannes – худоба, истощение
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Exercises
I. Answer the questions.
1. Why do meat-grading systems vary throughout the world?
2. What characteristics of meat are used as basis for meat grading?
II. Say why:
1. Greater marbling levels improve the USDA (United States Department of Agriculture)
quality grade of the beef.
2. In Australia the highest quality grades are given to the leanest cuts of meat.
Text 4. PRESERVATION AND STORAGE
Meat preservation helps to control spoilage by inhibiting the growth of microorganisms,
slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity.
There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. The physical state of meat plays a role in the number of microorganisms that can grow on meat. For example, grinding meat increases the surface area, releases
moisture and nutrients from the muscle fibres, and distributes surface microorganisms throughout the meat. Chemical properties of meat, such as pH and moisture content, affect the ability of
microorganisms to grow on meat. Natural protective tissues (fat or skin) can prevent microbial
contamination, dehydration, or other undesirable changes. Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.
Cold storage. Temperature is the most important factor influencing bacterial growth.
Pathogenic bacteria do not grow well at temperatures under 3 °C. Therefore, meal should be
stored at temperatures that are as cold as possible. Refrigerated storage is the most common
method of meat preservation. The typical refrigerated storage life for fresh meats is 5 to 7 days.
Freezer storage is an excellent method of meat preservation. It is important to wrap frozen
meats closely in packaging that limits air contact with the meat in order to prevent moisture loss
during storage. The length of time meats are held at frozen storage also determines product
quality. Under typical freezer storage of - 18 °C beef can be stored for 6 to 12 months, lamb for 6
to 9 months, pork for 6 months, and sausage products for 2 months.
Freezing. The rate of freezing is very important in maintaining meat quality, rapid freezing
being superior. If meats are frozen slowly,
large ice crystals form in the meat and rupture cell
membranes. When this meat is thawed, much of the original moisture found in the meat is lost as
juice flow from the meal. For this reason cryogenic freezing (the use of supercold substances
such as liquid nitrogen) or other rapid methods of freezing meats are used at the commercial level to maintain maximal product quality. It is important to note, however, that freezing does not
kill most microorganisms; they simply become dormant. When the meat is thawed, the spoilage
continues where it left off.
Vacuum packaging. Oxygen is required for many bacteria to grow. For this reason most
meats are vacuum-packaged, which extends the storage life under refrigerated conditions to approximately 100 days. In addition, vacuum packaging minimizes the oxidation of unsaturated
fatty acids and slows the development of rancid meat.
Canning. The second most common method of meat preservation is canning. Canning involves sealing meat in a container and then heating it to destroy all microorganisms capable of
food spoilage. Under normal conditions canned products can safely be stored at room temperature indefinitely. However, certain quality concerns can make producers or sellers recommend an
optimal «sell by» date.
Drying. Drying is another common method of meat preservation. Drying removes moisture from meat products so that microorganisms cannot grow. Dry sausages, freeze-dried meats,
and jerky products are all examples of dried meats capable of being stored at room temperature
without rapid spoilage.
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Fermentation. An ancient form of food preservation used in the meat industry is fermentation, which involves the addition of certain harmless bacteria to meat. These fermenting bacteria
produce acid as they grow, lowering the pH of the meat and inhibiting the growth of many pathogenic microorganisms.
Irradiation. Irradiation, or radurization, is a pasteurization method accomplished by exposing meat to doses of radiation. Radurization is as effective as heat pasteurization in killing
food-spoilage microorganisms. Irradiation of meat is accomplished by exposing meat to highenergy ionizing radiation produced either by electron accelerators4 or by exposure to gammaradiation-emitting substances5 such as cobalt -60 or cesium -137. Irradiated products are virtually
identical in character to nonirradiated products, but they have significantly lower microbial contamination. Irradiated fresh meat products still require refrigeration and packaging to prevent
spoilage, but the refrigerated storage life of these products is greatly extended.
Curing and smoking. Meat curing and smoking are two of the oldest methods of meat
preservation. They not only improve the safety and shelf life of meat products but also enhance
the colour and flavour. Smoking of meat decreases the available moisture on the surface of meat
products, preventing microbial growth and spoilage. Meat curing, as commonly performed in
products such as ham or sausage, involves the addition of mixtures containing salt, nitrite, and
other preservatives.
Salt decreases the moisture in meats available to spoilage microorganisms. Nitrite prevents
microorganisms from growing and retards rancidity in meats. Nitrite also produces the pink colour associated with cured products by binding (as nitric oxide) to myoglobin. However, the use
of nitrite in meat products is controversial owing to its potential cancer-causing activity.
Sodium erythorbate or ascorbate is another common curing additive, which not only decreases the risks associated with the use of nitrite but also improves cured meat colour development. Other common additives include alkaline phosphates, which improve the juiciness of meat
products by increasing their water-holding ability.
Words
рreservation – сохранение, консервирование, сохранность
storage life – срок хранения
spoilage – порча
promote – содействовать, способствовать
safety– безопасность, сохранность
release– освобождать, выпускать
microbial – микробный
refrigerated storage (cold storage ) – холодильное хранение
freezer – замораживатель
frozen storage – низкотемпературное хранение, хранение замороженных продуктов
freezing − замораживание
superior – лучший, превосходный
rupture − разрывать(ся), прекращать
thaw− таять, оттаивать, размораживать(ся)
cryogenic – криогенный (относящийся к низким температурам)
dormant – бездействующий, находящийся в покое
leave off – останавливаться
rancid − прогорклый
can − консервировать (мясо, овощи, фрукты)
seal – запечатывать, герметически закрывать, закупоривать
concern – забота
jerky – вяленое мясо
4
Electron accelerator – ускоритель электронов
5
Gamma-radiation-emitting substances – вещества, распространяющие гамма-излучение
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